Potato & Leek Soup

Name: Potato & Leek Soup
Yield: 4 servings
Cuisine: American
Ingredients: 400 g Leeks, approximately 4 to 5 medium, cleaned and dark green sections removed; 45 g unsalted butter; Heavy pinch salt, plus additional for seasoning; 400 g potatoes, approximately 3small, peeled, diced finely; 1 L vegetable stock; 250 ml double cream; 250 ml buttermilk; 1/2 tsp white pepper; 1 tbsp snipped chives

iamacook @cook_14645756

Denmark

I moved to Denmark a couple of months ago. In this cold country, soups and lentils are the best comfort food one can ask for. When the weather is dark and grim, a large bowl of soup fuels my soul.

iamacook @cook_14645756

Denmark

I moved to Denmark a couple of months ago. In this cold country, soups and lentils are the best comfort food one can ask for. When the weather is dark and grim, a large bowl of soup fuels my soul.

Saved

Ingredients

4 servings

400 gLeeks, approximately 4 to 5 medium, cleaned and dark green sections removed
45 gunsalted butter
Heavy pinch salt, plus additional for seasoning
400 gpotatoes, approximately 3small, peeled, diced finely
1 Lvegetable stock
250 mldouble cream
250 mlbuttermilk
1/2 tspwhite pepper
1 tbspsnipped chives

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Steps

1

Chop the leeks into small pieces
2

In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until leeks are tender, approximately 25 minutes, stirring occasionally.
3

Add the potatoes and the vegetable stock, increase the heat to low, cover and gently simmer until the potatoes are soft, approximately 45minutes.
4

Turn off the heat and puree the mixture with a hand blender until smooth. Stir the double cream, buttermilk, and white pepper. Taste and adjust seasoning if desired.
5

Sprinkle with chives and serve immediately, or chill and serve cold.